I was so excited to try this recipe from Real Simple. I’m a sucker for lemony things, skin-on chicken, and any excuse to eat roasted garlic.
The first time was a bust though. I’ve cooked lemon slices like this before (the original recipe has you put them in the bottom of the baking dish), and wasn’t pleased with the results so I wasn’t sure about it, but I followed the directions anyway… the lemons get bitter when you bake them so long. They made the green beans too bitter to eat, and the potatoes weren’t great either.
So I took out the lemon slices, and simplified the rest of the process, and ended up with some DELICIOUS chicken and veggies. You need to make this. Seriously.
Lemon Garlic Chicken with Green Beans and Potatoes
- 1/4-1/2 cup olive oil
- juice of 2-3 lemons
- several cloves of garlic, cut in half (I buy the pre-peeled cloves — they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
- salt or seasoned salt
- a bunch of green beans (1-2 pounds, ends trimmed)
- 8-10 red potatoes, cut into chunks (I do 4-6 pieces per potato depending on size)
- Chicken thighs or breasts, bone-in, skin-on. I did 8 thighs the last couple times we made this.
- Preheat the oven to 450 degrees Fahrenheit.
- In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
- Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good).
- Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the veggies in the baking dish.
- If any oil remains, drizzle it on top of the chicken.
- Roast for an hour. Enjoy!